Head Chef/Kitchen Manager

*Overview* We are seeking a passionate and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills and a deep understanding of food management and culinary arts. As the Head Chef, you will be responsible for overseeing kitchen operations, menu creation, and maintaining high standards of food quality and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to inspire and mentor a team of culinary professionals. *Key Responsibilities:* *Culinary Leadership:* * Lead, mentor, and motivate the kitchen team, fostering a positive and productive work environment. * Recruit, hire, and train kitchen staff. * Conduct performance reviews and provide constructive feedback. * Ensure employee compliance with all safety and sanitation procedures. *Menu Development & Innovation:* * Develop and implement innovative and creative menus that align with the restaurant's concept and seasonal ingredients. * Collaborate with the front-of-house team to ensure smooth service and guest satisfaction. * Conduct regular menu tastings and make adjustments as needed. * Research and incorporate new culinary trends and techniques. *Kitchen Operations Management:* * Oversee all aspects of kitchen operations, including food production, inventory control, and purchasing. * Manage kitchen budgets and minimize food costs while maintaining high-quality standards. * Ensure efficient workflow and maximize kitchen productivity. * Maintain a safe and sanitary kitchen environment in accordance with all health and safety regulations. *Guest Service:* * Interact with guests to ensure their dining experience is exceptional. * Address any guest concerns or complaints promptly and professionally. * Foster a strong guest-centric culture within the kitchen team. *Qualifications:* *Education:* High School Diploma or equivalent; Associate's or Bachelor's degree in Culinary Arts or related field preferred. *Experience:* * Minimum 5 years of experience as an Executive Chef or Sous Chef in a high-volume restaurant. * Proven experience in menu planning, food cost control, and inventory management. *Skills:* * *Culinary Expertise:* Strong culinary skills, including advanced knife skills, cooking techniques, and a deep understanding of flavor profiles. * *Leadership & Management:* Excellent leadership, communication, and interpersonal skills. Ability to motivate and inspire a team. Strong organizational and time-management skills. * *Financial Acumen:* Strong understanding of financial principles, including budgeting, forecasting, and cost control. * *Guest Service:* Excellent customer service orientation with a focus on guest satisfaction. * *Technical Skills:* Proficient in using point-of-sale (POS) systems and other relevant software. *Other:* * Passion for food and a commitment to excellence. * Ability to work in a fast-paced and demanding environment. * Strong work ethic and a positive attitude. Job Type: Full-time Pay: $50,000.00 - $75,342.00 per year Shift: * 10 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift * Night shift Supplemental Pay: * Bonus opportunities Experience: * Culinary experience: 4 years (Preferred) * Cooking: 5 years (Preferred) Ability to Commute: * Temecula, CA 92590 (Required) Ability to Relocate: * Temecula, CA 92590: Relocate before starting work (Required) Work Location: In person